Some enterprising amazonian women have been making great progress in using the cherrylike Camu Camu fruit to create a variety of products. The unpredictable rise in the water levels of the Amazon has proven challenging to the Camu Camu’s harvest season. When the levels are high, the fruit gets submerged, and when the levels are low, the soil becomes dry and cracked and the fruit won’t flower. To address these challenges and maximize the opportunities when the fruit is in season, the women expanded their income sources beyond solely selling the Camu Camu fruit.
They are making a jam, which has found success in the market. They are also collaborating with local organizations to create a powdered form of the fruit using a spray drying technique. This powdered Camu Camu is more stable than the fruit pulp and is being used to produce a line of flavored waters. Looking to further expand their enterprise, the women have set their sights on creating similar products with other Amazonian fruits. Their goal is to create a variety of foods, including a type of chocolate, biscuits, cakes, and even alcoholic beverages.
One unique drink using the pulp from the processed fruit won first prize in a regional fair. The whole community participates in the harvest and after processing, the Camu Camu seeds are used for replanting to ensure the future of the business. Beyond producing and selling wild fruits, the women are recovering ancestral knowledge, like the use of medicinal plants. These Amazonian women hope to spread their love for the rainforest and pass their values to future generations.
